Protein
13.9G
Calories
141
P:E Ratio
0.9
Prep
15 min
Cook
5 min
Yield
2
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
In a Ziploc
In a Ziploc bag, crush the toasted pumpkin seeds into tiny pieces. Set aside.
Place sugar-free chocolate
Place sugar-free chocolate chips into a small bowl. Microwave for 1 minute on high. You may stir with a spoon to thoroughly melt the chocolate. Set aside.
Next place a
Next, place a piece of parchment paper on top of a plate.
Coat the banana
Coat the banana chips with the melted chocolate using a spoon or spatula. Place the chocolate glazed banana chips on the plate covered with parchment paper.
Sprinkle the crushed
Sprinkle the crushed toasted pumpkin seeds on top of the chips and place inside the refrigerator to cool.
Pour water salt
Pour water, salt, guar gum, stevia, chocolate sunflower seed butter protein, banana pudding mix, and ice in a blender. Blend for 1 minute on high. Blend again for 1 minute on high. Consistency after blending should be a thick cream.
Pour the banana
Pour the banana ice cream mixture in a container and spread thoroughly. Get the chocolate glazed banana chips from the fridge and add them on top of the banana ice cream mixture. Add the remaining crushed toasted pumpkin seeds and chocolate chips for that extra crunch. Enjoy!
P:E RATIO
0.9
Low
NUTRITION FACTS
Nutrition Facts
2 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.